Amazing BBQ Ribs NowBBQ Ribs

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Many call it BBQ shredded pork because it looks like shredded pork, but technically it is BBQ pulled pork.  But, if you want call it shredded pork, nobody will care.

Once it’s cooked, the way it got its name is from using your hands, or a fork, to literally twist and pull the pork meat away from the fat, and to separate it from the bone.

The cut of meat ideal for pulled pork comes from the upper part of the shoulder from the front leg of a hog.  It is called the Boston Butt, or pork shoulder.

At your favorite butcher shop, asked them for a bone-in, pork shoulder.  The roast should weigh, ideally from four pounds up to eight pounds.

Before you barbecue, rinse thoroughly and pat dry.  Trim as much excess fat off of it as you can. If you don’t get all the fat, not to worry, you can always remove more after it is cooked.

To get the most out of your cooking experience you will want to add a quality dry rub to the pork shoulder.  Basically, what it does is tenderizes the meat and gives it a tantalizing BBQ taste.

You can go to the grocery store and purchase a pre-packaged dry rub.  Most major grocery stores carry something that will work well with pork.  Talk to the butcher at the store and get a recommendation.

However, I prefer to make my own dry rub and you can create your own, easily. 

Get yourself a fairly good-size plastic marinating pan that has a lid.  Don’t use aluminum foil or pans.  Place the meat in the container and pour, or shake, a generous amount of dry rub on it.  Repeat!

Next, pour a combination of plain yellow mustard and/or honey over the pork.  You may have to heat the honey up to get it to spread properly.  Use a brush and cover all the sides.

Once again, sprinkle dry rub on the meat, but this time don’t rub it in.  Refrigerate overnight with the cover closed tightly on the marinating pan.

When barbecuing large cuts of meat, other than the oven, you need to use indirect heat.  If you don’t, you will burn the outside.  And, further the meat will dry out and not be cooked in the center.

For cooking on a gas grill, or the oven, you will need a small single cookie, or cooling rack to set the pork shoulder on, all placed over a shallow pan. Actually, a shallow oven roasting pan will work, too. You don’t want to have to clean up the mess if you don’t do this. 

On the gas grill, you only need to light one side of the grill.  When up to temperature, place the Boston Butt directly on the unlit side of the grill. 

With a charcoal grill, place the lit briquets on one side of the unit.  Place the roast directly on the unlit site of the grill, don’t use the cookie rack and pan.  Don’t use cheap charcoal. This is a long, long cooking time.

Use proper airflow. Bottom vents open when pre-heating, open top vents when cooking on indirect heat.

Once you have everything setup, you want to keep the lids on the barbies, and oven closed.  Don’t turn the pork shoulder while cooking.

You need to mop the pork shoulder to add flavor and moisture to it.  The most convenient way is to use a spray bottle partially filled with fruit juice and apple cider vinegar.

A half cup of juice, apple or orange will probably suffice.  Add a tablespoon of the vinegar.

Here we go with the cooking and the mopping sequence:

Charcoal grills will take longer, more like ten to 12 hours.  You will need to add charcoal along the line.

You won’t be able to do this in the oven, but adding a smoker box to the gas grill will enhance the flavor and get you closer to a real BBQ taste.

Buy a cast iron one, they are the best.  Most hardware, home improvement stores have them.

Along with the smoker box, purchase pre-packaged wood chips.  They come in all kinds of flavors, but you might want to stick to fruit woods for the pulled pork.

Soak the wood chips for at least thirty minutes before putting them in the smoker box.  While you are cooking the pork shoulder, place the box on the lit side of the grill. 

With charcoal grill, simple add the pre-soaked wood chips to the coals.

After you have checked the roast for doneness with a meat temperature, take it off the grill and wrap in aluminum foil.  Let it sit for a least a half hour to 45 minutes before serving.

Now, comes the shredded pork part of it.  Pull apart the crust and remove the bone.  Start separating the meat from the fat.  You can do this by pulling it apart with a fork or using your fingers. It freezes well.

Place the meat on a cutting board and chop it up with a knife. Serve on Texas Toast or eat it by itself with, or without a dipping sauce.  Hope you like this simple shredded pork recipe.

Thom Richards absolutely loves to barbecue for family and friends. Please join me at Barbecue Grills for all kind of information, recipes, tips to make your barbecuing the best. This article is free for republishing, but the resource links must be retained.

If you like to experiment with different tastes, you are in for a treat. The different types of cooking rubs used for preparing meat are going to give your taste buds a work-out. There are many used for barbecuing and they vary from one region to another. What is popular in one area of the country may not be popular in another area, but they will have one that is just as delicious. For those who do not know what a rub is, this is a mixture of herbs, seasonings and spices used to season the meat before cooking or grilling. Most are rubbed on the meat and left for anywhere from 12 to 24 hours before grilling. This gives the meat time to soak up all the flavors. Cooking Rubs for All Meats If you like the taste of brown sugar you will love this cooking rub made from salt, paprika, brown sugar, pepper and chili powder. Using 1/3 cup of all the ingredients is easy to remember. This is a brisket brown sugar rub and it is fantastic. It is best when left on the meat for 24 hours and then you can grill to perfection. The south is known for their Cajun cooking. A rub often used here is for turkey or chicken. This Cajun turkey seasoning can be left on the bird for about 2 hours before cooking. All it takes is salt, onion powder, garlic and red pepper flakes. This rub has just the right amount of heat and will work best if you can get it under the skin as much as possible. If you like pork, here is a great cooking rub that will be perfect for the next pork roast you grill. The combination of paprika, pepper, sugar, salt, dry mustard and cayenne make a tasty mixture that will be enhanced by smoking. This is best when allowed to sit on the pork for about 24 hours before you plan to grill. Ribs are another cut of meat that just seem to be enhanced by cooking on the grill. They have a flavor all their own. This rub will add to that flavor. A mixture of paprika, dry mustard, onion powder, garlic powder, basil, red pepper, black pepper and salt is all it takes. As with any cooking rub, you can adjust the ingredients to add more or less. This is entirely dependent on your tastes. Do you like hot and spicy foods?  As mentioned earlier, the south has its own version of how to eat meats with cooking rubs. Some of these can pump the tears from your eyes. The Devil’s Rub is one. This is a mixture of coarse salt, red pepper flakes, white vinegar, minced garlic, brown sugar and Tabasco. Depending on the heat you desire, the Tabasco can be adjusted but you may want to leave well enough alone.   When it comes to grilling, we certainly cannot forget the steaks. They will benefit from a rub as well. A great rub for steaks before grilling includes salt, paprika, pepper, onion powder, garlic powder, cayenne pepper, coriander and turmeric. The spices blend with the steak for an out-of-this-world taste. As a matter of fact, this rub is delicious on any type of beef. Cooking rubs can be made from dry ingredients or they can use a base to make a wet rub. Most often used is olive oil for the unique flavor it provides and it helps to create a paste that sticks to the meat. One such rub is made from cayenne pepper, coarse salt, liquid smoke, garlic, cumin seeds and olive oil. This creative combination will spice up any type of meat and you can store it in the refrigerator for several days. If you want to try your hand at creating your own cooking rub, start small and experiment with the combination of spices. This is basically how all rubs started out in the first place. Starting small will keep you from having a big batch of something if you decide this was not quite the taste you wanted. The basic ingredients of salt and pepper and the sweetener are what you will begin with for your rub. Add the spices you like and of course the heat the way you like it as well. Just remember to write down the ingredients as you add them. It would be a shame to create a masterpiece rub and not be able to remember what ingredients you used.